Aloo Baingan (Potato and Aubergine Curry) with Rice
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Ingredients
- 350 g potatoes, peeled and diced
- 300 g aubergine, cut into chunks
- 300 g basmati rice
- 1 onion, finely chopped
- 4 tbsp vegetable oil
- 3 garlic cloves
- 10 g fresh ginger, grated
- 300 g chopped tomatoes
- 0.5 tsp ground turmeric
- 1 tsp chilli powder
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 9.6 g
- Carbohydrate
- 80.6 g
- of which sugars
- 7.2 g
- Fat
- 14.8 g
- of which saturates
- 1.3 g
- Fibre
- 6.9 g
- Salt
- 0.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice in plenty of boiling water for 10-12 minutes until tender, then drain.
- 2
Heat 2 tbsp of the vegetable oil in a pan and fry the potatoes for 8 minutes, turning occasionally, until lightly browned, then lift out.
- 3
Add the remaining oil with the onion and fry for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 4
Stir in the chopped tomatoes, ground turmeric and chilli powder, then return the potatoes and add the aubergine.
- 5
Cover and simmer for 18-20 minutes, stirring occasionally and adding a splash of water if needed, until the potatoes and aubergine are tender.
- 6
Serve with the rice.
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